MOIST RASGULLA | LUCIOUS RASGULLA | NEVER FAIL RASGULLA | OMG RASGULLA RECIPE ❤️❤️

MOIST RASGULLA | LUCIOUS RASGULLA | NEVER FAIL RASGULLA | OMG RASGULLA RECIPE ❤️❤️


WELCOME YO SWEEET LAND 2022! IN TODAY'S VIDEO WE ARE DIVING INTO THE DELIGHTFUL WORLD OF SWEETS WITH A STEP-BY-STEP GUIDE TO MAKING THE PERFECT RASGULLA.❤️❤️

RASGULLA, A SPONGY AND SYRUPY DESSERT, HAILS FROM THE EASTERN REGIONS OF INDIA, PARTICULARLY WEST BENGAL AND ODISHA. KNOWN FOR ITS LIGHT TEXTURE AND SWEET FLAVOR, THIS CLASSIC TREAT IS SURE TO IMPRESS YOUR FAMILY AND FRIENDS.❤️❤️

RASGULLA RECIPE 👇👇

INGREDIENTS :
COW MILK 1 + 1/2 LIT.
VINEGAR 1 TBSP
LEMON JUICE 1 TBSP
WATER AS PER REQ.

METHOD :
FOR CHENNA -
IN A BIG PAN ADD COW MILK AND BOIL IT.
ONCE IT BOIL LOW THE GAS FLAME.
IN A BOWL TAKE 1 TBSP LEMON JUICE + 1TBSP WATER MIX IT
OR
IN A BOWL TAKE 1 TBSP VINEGAR + 2 TBSP WATER MIX IT.

YOU CAN USE ANY ONE OF ABOVE.
KEEP THE MILK ON A LOW FLAME AND ADD ABOVE MIXTURE SPOON BY SPOON.
FIRST ADD ONE SPOON IN MILK AND WAIT FOR A MINUTE.
IF YOU ARE USING PACKET MILK THEN IT WILL TAKE TIME TO CURDLE.
IF YOU ARE USING LOOSE MILK (MILK FROM DAIRY IN LOOSE ) THEN YOUR MILK CURDLE LITTLE FASTER THAN PACKET MILK.
BUT MAKE SURE USE ONLY COW MILK, BECAUSE IT WILL GIVE YOU NICE SOFT SPONGY RASGULLA.
MIX THE MILK WITH SPATULA SEE WHETHER ITS CURDLING OR NOT.
IF YOU SEE A SOFT CHENNA AND GREEN WATER THEN STOP ADDING LEMON / VINEGAR MIXTURE.
IF THERE IS NOT GREEN WATER THEN ADD 1 SPOON OF MIXTURE AGAIN UNTIL YOU SEE GREEN WATER AND SOFT CHENNA.
SWITCH OFF THE GAS FLAME ONCE YOU GET THE CHENNA.
RINSE OUT THE CHENNA IN RUNNING WATER NICELY. SO THE LEMON / VINEGAR SMELL WILL NOT COME FROM CHENNA.
KEEP IT IN A MUSLIN CLOTH AND SQUEEZ OUT EXTRA WATER. SQUEEZ IT 3 TIMES. DO NOT OVER SQUEEZ OTHERWISE CHENNA WILL LOOSE MOISTURE AND BECOME DRY.
HANG FOR 1 HOUR MAKING SURE THE WATER IS DRAINED COMPLETELY, YET REMAIN THE MOISTURE.
AFTER 1 HOUR TAKE CHENNA ON WORKING TOP OR IN A LARGE PLATE AND MASH WITH HAND AS SHOWN IN THE VIDEO. MAKE A VERY SOFT SMOOTH DOUGH.
IF YOU THINK ITS VERY DRY TO KNEAD THEN USE WATER, APPLY WATER ON PALM AND KNEAD IT. DON’T USE MORE WATER.
WHEN YOU CAN MAKE A PERFECT BALL WITHOUT CRACK IT MEANS THE DOUGH IS DONE.
YOU CAN USE MIXER TO MAKE IT SOFT.
APPLY WATER ON PALM AND MAKE BALLS OF 8 GM. EACH.

FOR SUGAR SYRUP -
WATER 5 CUP
SUGAR 3 CUP
SAFFRON AS REQUIRED
TAKE A DEEP PAN AND ADD SUGAR AND WATER. BOIL IT UNTIL SUGAR MELTS.
ONCE SUGAR MELTS COMPLETELY REDUCE THE GAS FLAME.
YOU CAN USE JAGGERY POWDER INSTEAD OF SUGAR FOR JAGGERY RASGULLA.

KEEP THE GAS FLAME ON LOW AND ADD 1 RASGULLA IF IT FLOATS IMMEDIATELY THEN YOUR RASGULLA IS PERFECT. THEN ADD OTHER RASGULLA ALSO. COVER THE PAN AND COOK IT FOR 10 MINUTE UNTIL ITS DOUBLE IN SIZE.
SWITCH OFF THE GAS FLAME AND WHEN ITS WARM ADD IT TO THE COLD WATER. AS SOON AS YOU PUT IT IN A COLD WATER IT GO TO THE BOTTOM. IT MEANS TOUR RASGULLA IS COOKED PERFECTLY.
KEEP IT IN COLD WATER FOR 10 MIN.
THEN REMOVE IT FROM COLD WATER AND SQUEEZ OUT EXTRA WATER.
WHEN YOU SQUEEZ RASGULLA IT COME AGAIN TO ITS ORIGINAL SHAPE.
PUT IT IN A SUGAR SYRUP. NOW WE DON’T NEED TO HEAT THE SYRUP AGAIN.
KEEP IT IN A FRIDGE AND THE ENJOY THE RASGULLA.


NOTE :
IF ITS DOSEN’T FLOAT AND GO TO THE BOTTOM THEN ADD 2-3 DROPS OF WATER TO CHENNA AND AGAIN KNEAD IT.

IF YOUR RASGULLA BREAKS INTO THE SYRUP THEN ADD CORN FLOUR AND KNEAD IT AGAIN.

ENJOY SOFY SPONGY RASGULLA !


🙏🏻 Thanks For Watching
THANK YOU YOUTUBE AUDIO

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